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Skye Gyngell: Australian Chef Dies at 62, Here's Her Profile

Chef Skye Gyngell, a pioneering Australian chef known for his "farm-to-table" philosophy, died on November 22, 2025, in London.

Skye Gyngell: Australian Chef Dies at 62, Here's Her Profile
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Chef Skye Gyngell, a pioneering Australian chef known for his "farm-to-table" philosophy, died on November 22, 2025, in London.... Selengkapnya

Liputan6.com, Jakarta Sad news has swept across the international culinary world with the passing of Chef Skye Gyngell, a pioneering Australian chef and renowned restaurateur.

Skye Gyngell passed away at the age of 62 in London on November 22, 2025.

A statement released by her family and friends read: “We are deeply saddened to share news of Skye Gyngell’s passing on 22 November in London, surrounded by her family and loved ones.

“Skye was a culinary visionary who influenced generations of chefs and growers globally to think about food and its connection to the land.

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Skye Gyngell's Battle with Skin Cancer

The celebrity chef Jamie Oliver wrote: “Terrible sad news. She was an amazing woman and incredible cook and kindhearted. She will be very, very, very missed. Thank you for all you did to inspire young cooks.”

Chef Skye Gyngell, widely recognized for her contributions to the world of gastronomy, passed away in London.

Her family confirmed the sad news on November 22, 2025, expressing their deep sadness at her passing.

Skye Gyngell's cause of death was Merkel cell carcinoma, a rare, aggressive form of skin cancer.

She was diagnosed in 2023, and her battle with the cancer lasted two years.

This medical condition not only drained her physically but also dulled her sense of smell and taste.

Despite this, her passion for creating in the kitchen remained undiminished until the end.

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Skye Gyngell's Journey and "Farm-to-Table" Philosophy

Skye Gyngell was born in Sydney, Australia, on September 6, 1963, into a family with a strong background in media and design.

She began her culinary journey in Sydney before moving to Paris to study classic French cuisine at La Varenne and Dodin-Bouffant.

After honing her skills in Paris, Skye Gyngell moved to England and worked at several renowned restaurants such as The French House and The Dorchester.

Skye Gyngell's culinary philosophy centers heavily on the use of seasonal and local ingredients, making her an early supporter of the slow food movement.

She is known as a pioneer of the "farm-to-table" approach, where her restaurant menus are inspired directly by local produce.

Her innovation also extends to zero-waste practices, with the introduction of "Scratch Menus" at her restaurants.

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Star-Starred Restaurants and Chef Skye Gyngell's Legacy

One of Skye Gyngell's greatest achievements was when Petersham Nurseries Café, where she had served as head chef since 2004, received a Michelin star in 2011.

This award marked a milestone, as Michelin began recognizing restaurants with a more relaxed atmosphere but exceptional quality cuisine.

In October 2014, Skye Gyngell opened her first solo restaurant, Spring, at Somerset House, London.

The restaurant was not only a culinary success but also one of the first in the UK to commit to eliminating single-use plastic, demonstrating her dedication to sustainability.

Furthermore, since 2012, she has served as Culinary Director at Heckfield Place, a luxury country hotel in Hampshire.

There, she oversees two restaurants, Marle and Hearth, which place a strong emphasis on using produce from the hotel's private farm, Heckfield Home Farm.

Throughout her career, Skye Gyngell has also been active as a writer, having served as food editor for Vogue magazine and a columnist for The Independent on Sunday.

She has also published four widely acclaimed cookbooks, including How I Cook, which won the Gourmand World Cookbook Award.